Grilled Portobello Burgers

Grilled Portobello Burgers -- Epicurean VeganPortobello mushrooms are ideal for making burgers and there are a million ways to prepare them. This recipe came from 1,000 Vegan Recipes and very simple to throw together.

INGREDIENTS:
3-4 portobello caps, rinsed and patted dry
2 Tbs olive oil
1 Tbs balsamic vinegar
1/4 tsp sugar
1/4 tsp salt
1/8 tsp black pepper
Red onion slices
Burger buns
8-10 basil leaves
Sliced tomato

DIRECTIONS:
The recipe didn’t specify how hot to heat the grill, so to be safe, we set it on the low side. While that’s heating, whisk together the oil, balsamic vinegar, sugar, salt, and pepper; set aside. Place the portobellos directly on the grill. For the onions, we used a piece of foil:

Grilled Portobello Burgers -- Epicurean Vegan

At low temp, it takes about 10 minutes per side. You can bump up the heat since the recipe said 5 minutes on each side. For the final 1-2  minutes of grilling, add the buns and toast them.

To serve, brush the tops of the portobellos with the vinaigrette. I also brushed the insides of the buns. Top with an grilled onion slice, tomato slice, and a couple basil leaves. Enjoy!

Grilled Portobello Burgers -- Epicurean Vegan

Restaurant Review: Larkburger

Yes, you read that right: Larkburger. When my friend suggested we go there, I said, “Excuse, me? Did you forget who you were with?!” She assured me that they offer a mushroom burger and that basically I need to shut up and eat. I will like it. Hmpf. Ok, fine.

Larkburger is a Colorado-based burger joint with stores in Boulder, Edwards, Denver, and Fort Collins. So sure enough, on the menu is Amy’s Burger, a portabello mushroom burger with lettuce, tomato and grilled onions. Larkburger is also famous for their truffle oil fries, so as you can imagine, I didn’t need much convincing to get those (just sans Parmesan). As we waited for our food, I got a good look around . . .

So get this: the very woodsy interior is made of all reclaimed timber. Not only that, but 100% of the restaurant is run by wind power. How cool is that? It doesn’t end there. All of the cups and containers are made from a biodegradable corn-based product and the “Spudware” is made from potato and/or cornstarch. Everything is compost-able. They use energy-efficient commercial equipment, and even their leftover canola oil is used for automobile fuel. Pretty impressive. (So impressive, I can overlook the fact that the beef industry is one of the BIGGEST contributors to global destruction). You don’t see many businesses and restaurants doing their part like this, so I have to commend Larkburger. So on to the food!  (which they say is made with 100% natural ingredients and no additives or preservatives). Oh, and they also offer gluten-free buns. So . . .was this mushroom burger really any good?

Yes. I was hungry, but I don’t think I’ve ever eaten anything so fast. Plus, it was hard to put down since they come in a little pocket—you have to pretty much scarf it down with one hand, while stuffing the delicious fries in your mouth with the other hand. Best $9.89 I’ve spent on food at restaurant of this type. The service was great, too. My friend had only gotten half a cup of iced tea before the machine went on the fritz (must have been a low-wind day). ;) So they gave her a free milkshake. Nice . . . if you’re into that kind of thing.

Thanks Larkburger for your environmental work and for a fabulous mushroom burger!